7 Best Chinese Recipes

Chinese takeout can hit the spot sometimes, but this can be pricy. Chinese cuisine is as tasty as it is expensive. That’s why it can be an even better idea to learn how to make your favorite recipes right at home, giving you a cheaper but just as tasty alternative to your favorite takeout spot. After reading these, check out our website for Mexican cuisine and French cuisine recipes.

1. Hot and Sour Soup

This easy to make soup is also completely customizable to your preferences. Here is a simple recipe for hot and sour soup:


  • 8 cups stock, you can use either chicken or veggie stock.
  • 8 ounces mushrooms, whatever kind you prefer
  • ¼ cup rice vinegar
  • ¼ cup soy sauce
  • 2 tsp ground ginger
  • 1 tsp chili garlic sauce
  • ¼ cup cornstarch
  • 2 eggs, whisked
  • 8 ounces protein of your choice; people commonly use either shredded chicken or firm tofu.
  • 4 green onions
  • 1 tsp toasted sesame oil
  • Salt to taste
  • White pepper to taste
  • 8 ounces Bamboo shoots

The first thing that you need to do is make a slurry to get that enjoyable thicker texture for the soup. To do this, you need to take ¼ cup of the stock (take from the 8 cups you need for your soup) and whisk in a ¼ cup of corn starch to create the slurry, mixing until smooth. Next, take the remaining 7 ¾ cups of stock and pour into a stockpot, then add in the chili garlic sauce, ginger, bamboo shoots, mushrooms, soy sauce, and rice vinegar. Mix these ingredients all together, and heat over medium-high heat until the mixture simmers. Then, add the slurry. Stir until thickened, which typically takes one minute. While stirring, add the whisked eggs. Finally, add the sesame oil, green onions, and your protein. Season as needed.

2. Chinese Hot and Spicy Chicken

Sauce Ingredients

  • ¼ cup soy sauce
  • ¼ cup rice wine
  • 2 tbsp sugar
  • 4 tsp rice wine vinegar
  • 2 tsp chili paste
  • 1 tbsp hot bean paste
  • ½ tsp hot fire oil (optional)
  • 1 tsp cayenne pepper
  • 1 tbsp cornstarch

Marinade Ingredients

  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp rice wine

Main Ingredients

  • 2 boneless chicken breasts, sliced
  • ½ cup snow peas, sliced
  • ½ cup mushrooms, sliced
  • 4 chopped green onions
  • 8 ounces bamboo shoots or 1 can
  • 1 cup bean sprout, fresh
  • Can of baby corn, open then drain, rinse, and chop
  • 1 cup chopped bok choy
  • 2 tsp crushed red pepper flakes
  • 5 slices ginger root, fresh
  • 4 cloves of garlic, minced
  • 2 tbsp peanut oil
  • 2 tbsp sesame oil

Start by creating the marinade, mixing the ingredients then marinate the sliced chicken breasts for at least 30 minutes or the max of 1 hour. While the chicken is marinating, mix the sauce ingredients in a bowl. Heat the wok with the sesame oil, peanut oil, crushed red pepper, and garlic until you begin to smell the flavors coming together. Cook the chicken in the wok until done, usually between 3-4 minutes. Set aside the chicken. Add more sesame and peanut oil to the wok, cooking up the mushrooms, snow peas, and bok choy. Cook until they are tender with a little crispness to them. Add the chicken and pour the cooking sauce in, mixing everything together. Stir until the mixture is hot and thick, which can take up to a minute. Serve over cooked rice or stir-fry noodles.

3. Chinese Chicken Rice Soup


  • 2 eggs
  • 2 tbsp oil (can be sesame, peanut, or vegetable oil)
  • 4 cups chicken broth (or vegetable broth if you prefer)
  • 3 cups water
  • 3 green onions
  • 1 tbsp sesame oil
  • 2 tsp soy sauce
  • 1 cup skinless, shredded chicken
  • 4 cups spinach
  • 1 ½ cups rice, cooked

Heat the oil in the pan, then whisk the eggs with a little salt and pepper. Cook the eggs without mixing until bubbles begin to form on the surface. Then break up the eggs, adding broth, water, green onions, and soy sauce. Cover the pan partially, simmering this mixture for about 5 minutes. Then, add in the spinach, chicken, and rice. Cook until warm. Add extra salt and pepper as needed.

4. Chicken Shu Mai


  • ½ lbs. ground chicken
  • 8 medium-sized shrimp, peeled and deveined, diced.
  • 2 shiitake mushrooms
  • ½ tbsp grated ginger
  • ½ green onions, the white part of the onion, finely chopped
  • ¼ tsp sesame oil
  • 3 pinches of ground white pepper
  • ½ tsp soy sauce
  • ½ tbsp cornstarch
  • Salt, to taste
  • Wonton wrapper
  • Garnish with green peas and tobiko

Mix all of the ingredients except for the garnishes and wonton wrappers to make the filling. Then refrigerate for 20 minutes. Place about a tbsp of this filling in the center of each wonton wrapper. Next, carefully gathering up the sides to form a cup with the top open. Add the garnishes, then steam in the bamboo steamer for about 5 minutes.

5. Ginger Chicken


  • 8 chicken thighs, bone-in with skin
  • 1 tbsp oil, sesame or vegetable oil
  • ¼ cup soy sauce
  • 5 tsp hoisin sauce
  • 2 tbsp brown sugar
  • 2 tbsp orange juice
  • 1 tbsp cornstarch
  • 1 tbsp grated ginger
  • 1 tbsp water
  • 2 tsp sesame seeds, toasted (optional)
  • 2 tbsp green onions, sliced
  • 1 tsp minced garlic

Use oil in a non-stick pan or wok, making sure to coat the pan. Cook the chicken thighs until they are golden brown on each side. Then move the chicken to your slow cooker. Combine the soy sauce, garlic, brown sugar, orange juice, hoisin sauce, and ginger in a bowl, then pour over the chicken. Cook on low for about 2 ½ hours. After this is completed, strain out the liquid, ensuring to remove any solids, so that you have about 1 ¼ cups of liquid. Place in a pan and cook over medium-high heat until boiling. Combine the water and cornstarch to make a slurry, mixing this until smooth. Add slurry to liquid to thicken. Cook for a minute to create the sauce. Pour sauce over chicken.

6. Kung Pao Shrimp

Sauce Ingredients

  • 3 tbsp soy sauce, low-sodium
  • 3 tbsp water
  • 1 tsp cornstarch
  • 1 tsp rice wine vinegar
  • 1/8 tsp sesame oil
  • ¼ grated fresh ginger
  • ½ sriracha, (optional, or more to taste)

Shrimp Ingredients

  • 1 tbsp oil, sesame or vegetable oil
  • Red and green peppers diced, ¼ cup of each
  • Shrimp, peeled, deveined, and with tails removed, 12 ounces
  • 2 cloves garlic, minced

First, create the sauce by mixing up all of these ingredients in your bowl. Place the oil in a skillet or wok and heat. Add the bell peppers, cooking until tender for about 3 minutes. Add the shrimp, then cook for another 4 minutes. Next, add the garlic and cook this for 1 minute. Finally, cover with the sauce and cook until the sauce is hot and thickened.

7. Shrimp Balls


  • 1 lb. of shrimp, peeled and deveined
  • Canned water chestnuts, ½ can drain and rinse
  • ½ green onion, chopped finely
  • ½ ginger, minced or grated
  • 2 tsp soy sauce
  • 1 tsp rice wine
  • ½ tsp sugar
  • ¼ tsp sesame oil
  • 1 egg
  • 2 tsp cornstarch, more if needed

Heat oil to deep fry the shrimp balls. This oil should be heated to 350 degrees, to get the crispiest fry on the shrimp. Soak the shrimp in warm water for 5 minutes. You may want to salt the water. Rinse in cold water, drain, and pat dry with paper towels. Mince the shrimp and water chestnuts together. Combine this mixture with the remaining ingredients in a bowl. Then create a ball that is about 1 inch in diameter. Place the shrimp balls in the hot oil a few at a time to avoid overcrowding. Keep turning them until they are golden brown all over and crispy. As you remove them from the oil, place them on a sheet pan with a rack to drain excess oil. Serve with sauce of choice.


By following these recipes, you can cook your favorite Chinese food items right in the comforts of your own home. These are easy to follow, making it a convenient choice for you and your family.

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